1 can refried beans 10 mission fajita size low carb tortillas 1 cup shredded cheddar cheese 1 6 oz. can of tomatoe sauce 6 oz. water 6 tsp. lawrys taco season 1/4 cup chopped green onions 1 small can of chopped green chilies 1/4 cup chopped fresh cilantro 1/4 package of fat free cream cheese 1 small can of sliced black olives 1 tsp salt 1/2 tsp black pepper
Enchalata sauce: mix 6 oz can of tomatoe sauce, fill can with water and add to tomatoe sauce, add the 3 tsp of taco season and cilantro. pour 1/4 of sauce on bottom of 9x13 pan and reserve the rest for the top. Filling for enchalatas: mix 1 can(2 cups) refried beans, 3 remaining tsp taco season,green chilies, 1/4 package of cream cheese, salt and pepper, heat in microwave to melt cheese and mix well. Fill equal amounts of filling in each tortilla and roll up and place in bottom of pan seam side down. Pour remaining sauce over enchalatas; sprinkle grated cheese, green onion, black olives on top and bake 20 minutes.